Nutty, sweet and oh-so-yummy just about sums up this soup. The combination of carrot and cumin is a match made in heaven.
This soup is easy-to-make, vegan, nutritious and tasty. Since the soup is cooked in a pressure cooker, it retains a lot of flavour without compromising on the nutrition. It is Vitamins and fibre-rich. This orangey goodness is great as a meal accompaniment or on its own.
- Carrots – 4, peeled and roughly chopped
- Onion – 1, peeled and roughly chopped
- Garlic – 4 cloves, peeled and roughly chopped
- Celery (optional) – 1 stalk, roughly chopped
- Cumin seeds – 1 tspn
- Cumin powder – ¼ tspn
- Coriander powder – ¼ tspn
- Turmeric powder – 1 pinch
- Chilly powder – 1 tspn
- Oil – 1 tblspn
- Stock/water – 4 cups
- Salt and pepper – To taste
- Heat a pressure cooker, add the garlic and onion. Sauté the veggies.
- Toss in the celery and carrots. Give it a good mix.
- Add the dry spices, and mix well.
- Pour the stock.
- Cover the cooker, and allow it to cook for 3 whistles.
- Allow the pressure to settle.
- In the meanwhile, heat a pan.
- Add the cumin seeds, and toast them until they turn brown. Ensure it does not burn.
- Keep the toasted cumin seeds aside.
- Open the pressure cooker, and using a stick blender, make a smooth soup.
- If you do not have a stick blender, allow the soup to cook before you blend it.
- Before serving, season with the toasted cumin seeds, salt and pepper.
- Serve warm.
- If you don’t have/use a pressure cooker, cook the soup in a pot. The cooking time, however, may be longer.
- Add/omit ingredients depending on your preference.
- Spices like nutmeg and bay leaf add a beautiful flavour to the soup.
- This soup is vegan-friendly; if you don’t have dietary restrictions, add cream or yoghurt to the soup for thickening.